Cooking class experience — learning Beef Rendang properly

I took a cooking class specifically to learn how to make Beef Rendang correctly. The instructor explained why galangal is used the way it is — something I'd never understood from just eating it. The richly spiced and coconut-sweet result when you make it yourself is different.

Penang is considered the food capital of Malaysia and rivals Singapore for hawker excellence. We learned how a mamak 24-hour restaurant shapes the way this dish is eaten. The class ended with the meal and a glass of Anchor beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.